This is one of the most heart-healthy salads you can eat. Perfect for a light supper or a lunch, it can be prepared quickly just before serving, or the salmon, potatoes and asparagus can be prepared up to a day ahead, then dressed just before serving.
Ingredients:
500gr salmon fillet
Sea salt and freshly ground pepper
500 gr small red-skinned potatoes, scrubbed
375 gr (green) asparagus, trimmed and cut into 2.5 cm lengths
315 gr mixed baby salad greens
For the sun-dried tomato vinaigrette:
4 sun-dried tomato halves
Boiling water as needed
4 spoons of extra-virgin olive oil
3 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely chopped fresh dill
1 tsp. grated orange zest
1 small clove garlic, minced
Sea salt and freshly ground pepper
3 green onions, white and tender green parts, thinly sliced
Preheat the oven to 200ºC
Season the salmon fillet generously with salt and pepper. Place the salmon in a baking pan and roast until opaque throughout (use a fork to pull apart a flake of flesh and peek), 10-12 minutes. Transfer the salmon to a plate and let cool.
Meanwhile, put the potatoes in a saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and, when cool enough to handle, peel and cut into thick slices.
In a large saucepan fitted with a steamer basket, bring 1 inch (2.5 cm.) water to a boil. Add the asparagus to the steamer basket, spread evenly, cover, and steam until tender-crisp, about 3 minutes. Remove the steamer basket from the pan and rinse the asparagus under cold running water until cool. Pat dry.
Cut the salmon into chunks.
When I did not have the opportunity to buy fresh salmon, I used the smoked version that do not need cooking.
To make the vinaigrette, place the sun-dried tomatoes in a heatproof bowl, pour over boiling water, and let stand for 5 minutes. Drain the tomatoes and finely dice. In a small bowl, whisk together the olive oil, lemon juice, sun-dried tomatoes, parsley, dill, orange zest, garlic, 2 tablespoons water, 1/2 teaspoon salt, and a grinding or two of pepper until blended.
In a large bowl, toss the salad greens with 2 tablespoons of the vinaigrette. Add the asparagus and potatoes along with the remaining vinaigrette and green onions and toss gently. Add the salmon pieces and carefully toss just to gently coat. Serve right away at room temperature. Serves 4.
Isn’t this recipe mouth watering?
